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Ingredients Jump to Instructions ↓

  1. 2 cups 292g / 10oz Walnut pieces - chopped

  2. 1/8" pieces

  3. 1/2 cup 73g / 2.6oz Hazelnuts - finely chopped

  4. 1/2 cup 99g / 3 1/2oz Sugar

  5. 1/2 cup 73g / 2.6oz Bread crumbs

  6. 1/4 cup 59ml Extra-virgin olive oil

  7. 3 Eggs

  8. 1/4 cup 59ml Milk

  9. 3/4 teaspoon 3.8ml Baking powder

  10. 2 tablespoons 30ml Nocino

  11. 8 Egg yolks Juice and zest of

  12. 2 lemons

  13. 1/4 cup 49g / 1.7oz Sugar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 375 degrees. In a mixing bowl, stir together walnuts, hazelnuts, sugar, and bread crumbs until well mixed. Add olive oil, eggs, milk, baking powder, and Nocino and stir to form a thick and chunky puree. Pour into a buttered and sugared 8-inch quiche pan and bake until firm but moist, 35 to 40 minutes. Meanwhile, place yolks, juice, zest, and sugar into a copper bowl and whisk until frothy and light, 1 minute. Place over pan with boiling water and cook carefully, whisking furiously, until as firm as whipped cream, and place in refrigerator. Remove cake and serve warm, with cool sabayon. This recipe yields ?? servings.

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